Frogs' Legs
From Standard Paper-Bag Cookery, 1912
Serve with toast and lemon slices.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
529Calories
18 gProtein
98 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories529 kcal
Protein18 g
Carbohydrates98 g
Fiber4.7 g
Sugars0.6 g
Total Fat6.9 g
Saturated Fat2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol186 mg
Sodium7090 mg
Potassium295 mg
Calcium90 mg
Iron6.9 mg
Magnesium46 mg
Phosphorus230 mg
Zinc1.5 mg
Copper0.4 mg
Manganese2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A82 mcg
Vitamin E1.1 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.7 mg
Folate181 mcg
Choline170 mg
Caffeine0 mg
Water48 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 22. The excerpt below is the record exactly as published.
Frogs' Legs. — Scald the legs in boiling hot water for a minute or two, drain and wipe them dry, sprinkle with salt and pepper, dip in beaten egg, roll in cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.